Roasted Summer Vegetable Pasta

Ingredients

• ¾ pound spaghetti
• 1 medium eggplant, cut into 3/4-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 8 cloves garlic
• ½ cup olive oil
• kosher salt and black pepper
• 1 pound cherry tomatoes, halved or quartered if large
• ¼ cup fresh oregano leaves
• grated Parmesan, for serving

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